Ingredients:
1 Chicken Breast
1 Red Onion
1 Tbsp Olive Oil
Pinch Salt
Pinch Pepper
4 ea Flatbread
1/4 cup Chef Patrick Moore' s Pesto Sauce Recipe >>
4 oz Mozzarella Cheese
1 Tomato – Diced
Procedure:
Preheat grill to medium high heat. Slice red onions 1/4 inch thick and sprinkle with olive oil, salt & pepper. Place chicken breast on a small pan and sprinkle with olive oil, salt & pepper. Grill chicken breast 3-4 minutes per side until chicken is fully cooked. Remove from grill. Place onions on grill and grill until tender (3-4 minutes on both sides). Turn heat to low on one side of the grill. Place pesto sauce on flatbread and spread evenly. Slice cooked chicken breast and spread 1-2 oz on top of flatbread. Top each flatbread with mozzarella cheese. Dice grilled red onions and place on top of cheese along with fresh diced tomatoes. Place the flatbread on low side of the grill, close lid and cook for 2-3 minutes. Turn pizza and cook for another 2-3 minutes or until cheese is melted. Cut pizza into quarters and serve.
Pesto Sauce Ingredients:
3/4 cup Fresh Basil
2 cloves Garlic
1/4 cup Parmesan Cheese
1/4 cup Olive Oil
1/2 tsp Salt
1/4 tsp Pepper
Pesto Sauce Procedure:
In a food processor place basil, garlic, parmesan cheese, salt & pepper. Turn on food processor and slowly begin to pour in the olive oil while blending. Process until smooth. Remove from food processor and place in storage container. Pesto will last up to 5 days properly stored in your freezer.
1 Red Onion
1 Tbsp Olive Oil
Pinch Salt
Pinch Pepper
4 ea Flatbread
1/4 cup Chef Patrick Moore' s Pesto Sauce Recipe >>
4 oz Mozzarella Cheese
1 Tomato – Diced
Procedure:
Preheat grill to medium high heat. Slice red onions 1/4 inch thick and sprinkle with olive oil, salt & pepper. Place chicken breast on a small pan and sprinkle with olive oil, salt & pepper. Grill chicken breast 3-4 minutes per side until chicken is fully cooked. Remove from grill. Place onions on grill and grill until tender (3-4 minutes on both sides). Turn heat to low on one side of the grill. Place pesto sauce on flatbread and spread evenly. Slice cooked chicken breast and spread 1-2 oz on top of flatbread. Top each flatbread with mozzarella cheese. Dice grilled red onions and place on top of cheese along with fresh diced tomatoes. Place the flatbread on low side of the grill, close lid and cook for 2-3 minutes. Turn pizza and cook for another 2-3 minutes or until cheese is melted. Cut pizza into quarters and serve.
Pesto Sauce Ingredients:
3/4 cup Fresh Basil
2 cloves Garlic
1/4 cup Parmesan Cheese
1/4 cup Olive Oil
1/2 tsp Salt
1/4 tsp Pepper
Pesto Sauce Procedure:
In a food processor place basil, garlic, parmesan cheese, salt & pepper. Turn on food processor and slowly begin to pour in the olive oil while blending. Process until smooth. Remove from food processor and place in storage container. Pesto will last up to 5 days properly stored in your freezer.
Submitted By: Chef Patrick Moore
Recipe Author: Chef Patrick Moore
Recipe Source: http://www.lakehomeandcabinshow.com/blog/2012/01/grilled-pesto-pizza-with-chicken/